Cold Peach Soup
1 small stick of cinnamon
Small piece of lemon peel
1 ½ lbs ripe peaches
1 cup sugar
4 cups cold water
In a small cheesecloth or tea ball, combine 1 small stick of cinnamon, 3 cloves and small piece of lemon peel. Tie tightly.
Peel and thinly slice peaches, add all ingredients and cheesecloth bag of spices in a large stock pot and bring to a boil over medium heat and cook until fruit is tender. Remove spice bag and puree fruit and liquid in a blender until smooth. Return to stock pot and bring to a boil.
Mix 1 tablespoon flour with ¾ cup sour cream. Stir until smooth and then add in dollops to boiling soup. Whisk together until smooth and completely mixed. Cook for 3 minutes. Add 1 or 2 cups of Half and Half (to taste) and stir until smooth. Place in fridge for 2 hours until cold.
While cooling, puree 1 cup fresh or frozen raspberries and blender until smooth, strain and discard seeds.
Pour cold soup into individual bowls. Drizzle 1 tablespoon raspberry puree in a 3 inch circle on top of soup. Using a toothpick draw six lines through the raspberry towards the center forming a flower.